Clean Eating Wakame Brown Rice Salad With Tofu

Name: Clean Eating Wakame Brown Rice Salad With Tofu
Prep time: 2 h
Cook time: 50 min
Total time: 2 h 50 min
Yield: 4 serving(s)
Ingredients: 236.59 ml brown rice; 1 medium carrot, thinly sliced; 59.14 ml dried shiitake mushroom; 59.14 ml wakame seaweed, soaked in cold water for 5 minutes, then drained and chopped; 118.29 ml red bell pepper, sliced; 29.58 ml rice wine vinegar; 4.92 ml agave nectar or 4.92 ml honey; 29.58 ml low sodium soy sauce (can use vegan Soy Sauce Substitute With Very Low Sodium #295264); 4.92 ml fresh ginger, freshly grated; 4.92 ml sesame oil; 141.74 g medium firm tofu, cut into bite-size pieces

Submitted by KateL

"Entered for safe-keeping. From Clean Eating, May/June 2009. A Japanese salad."

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photo by IngridH

Ready In:: 2hrs 50mins
Ingredients:: 11
Serves:: 4

ingredients

236.59 ml brown rice
1 medium carrot, thinly sliced
59.14 ml dried shiitake mushroom
59.14 ml wakame seaweed, soaked in cold water for 5 minutes, then drained and chopped
118.29 ml red bell pepper, sliced
29.58 ml rice wine vinegar
4.92 ml agave nectar or 4.92 ml honey
29.58 ml low sodium soy sauce (can use vegan Soy Sauce Substitute With Very Low Sodium #295264)
4.92 ml fresh ginger, freshly grated
4.92 ml sesame oil
141.74 g medium firm tofu, cut into bite-size pieces

directions

Cook rice according to package directions; add carrot during last 5 minutes of cooking and mix.
Meanwhile, soak mushrooms in a bowl with enough warm water to cover and let stand for 20 minutes. Drain and chop mushrooms.
Transfer rice and carrots to a large mixing bowl. Add mushrooms, wakame and bell pepper. Combine well.
In a small bowl, whisk together vinegar, agave nectar (or honey), soy sauce, ginger and oil.
Pour sauce over rice mixture and toss to combine.
Carefully stir in tofu.
Refrigerate for 2-4 hours for best flavor. Can be kept in refrigerator for up to 4 days.

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Reviews

This makes a very nice, healthy lunch. I made as written, except for shredding my carrots and leaving them raw. The only thing I would change is to cut back on the wakame- 1/4 cup dried is nearly 2 cups when hydrated, and I felt that the strong seaweed flavor kind of overpowered the other ingredients. Otherwise, I really enjoyed this dish, and would happily make it again.

IngridH
Easy to prepare, great to eat, easy for entertaining as it can be fully prepared a day or two ahead. I saut?ed the carrots and capsicum then added to the rice. Add a bit more soy sauce.

Carolinthehomecook